One-Pot Shrimp with White Beans and Tomatoes
Prep: 10 minutes
Cook: 30 minutes • Serves: 4
1 pound raw 31-40 count peeled and deveined shrimp
1 medium shallot, chopped
2 garlic cloves, minced
2 cans (14.5 ounces each) no salt added diced tomatoes
1 can (15 ounces) no salt added cannellini beans, drained and rinsed
3 cups loosely packed baby spinach
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
2 tablespoons chopped fresh basil
1. In large saucepot, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 3 minutes or until opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.
2. In same saucepot, heat remaining 1 tablespoon oil over medium-high heat. Add shallot; cook 3 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Add tomatoes with their juice and beans; reduce heat to medium. Cook 10 minutes or until slightly thickened.
3. Stir in spinach, lemon juice, salt, black pepper and crushed red pepper; cook 5 minutes. Return shrimp to saucepot; reduce heat to low and cook 4 minutes. Makes about 6 cups.
4. Serve shrimp mixture sprinkled with basil.
Approximate nutritional values per serving (1-1/2 cups):
270 Calories, 8g Fat (1g Saturated), 135mg Cholesterol,
440mg Sodium, 25g Carbohydrates, 6g Fiber, 24g Protein